Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring constantly, until fragrant. Transfer to a plate to cool.
- In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until pale and creamy.
- Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together flour, baking soda, salt, and cornstarch (if using).
- Gradually add dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Fold in chocolate chunks, dried cranberries, and toasted almonds by hand using a spatula.
- Scoop heaping tablespoons of dough (1.5–2 tbsp each) onto prepared sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers still soft.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Pro Tips: For chewier cookies, add a slice of white bread to the storage container. Sprinkle flaky sea salt on warm cookies for a sweet-salty contrast. Dough can be frozen for up to 3 months—bake straight from frozen, adding 1–2 minutes to bake time.
Variations: Use gluten-free flour blend for gluten-free cookies. Substitute with flax egg and vegan butter for vegan version. Add orange zest or warm spices like cinnamon and nutmeg for seasonal flair.
